Warm Brussel Sprout and Pear Salad

Warm Brussel Sprout and Pear Salad

This warm brussel sprout and pear salad is bursting with fall flavors! This would make a great side at Thanksgiving or any special holiday meal.

Brussel sprouts are rich in antioxidants which can help prevent cancer and reduce inflammation within the body. Pears contain potassium, a nutrient that flushes out excess sodium from the body. Reducing sodium within the body can help lower blood pressure and lower your risk for stroke and heart disease.

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Warm Brussel Sprout and Pear Salad

Warm Brussel Sprout and Pear Salad

This warm brussel sprout and pear salad is bursting with fall flavors! This would make a great side at Thanksgiving or any special holiday meal.

Brussel sprouts are rich in antioxidants which can help prevent cancer and reduce inflammation within the body. Pears contain potassium, a nutrient that flushes out excess sodium from the body. Reducing sodium within the body can help lower blood pressure and lower your risk for stroke and heart disease.

Nutritional Highlights

  • Brussel Sprouts are high in omega-3 fatty acids which are essential to reduce inflammation in the body and can reduce insulin resistance.
  • Pears are high in potassium which flush out excess sodium in the body, reducing sodium intake can help lower your blood pressure.

 

  • Author: Pam Fullenweider
  • Yield: 4 servings 1x
  • Category: Salads
  • Cuisine: Mediterranean

Ingredients

Scale
  • 10 ounces Brussel sprouts, shredded
  • 1/2 tablespoon olive oil
  • 1 pear, chopped
  • 1/3 cup dried cranberries
  • 1/4 cup pecans, chopped

Apple Cider Vinaigrette:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoon shallot, minced
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • black pepper to taste

Instructions

  1. Whisk the vinaigrette ingredients in a small mixing bowl and set aside.
  2. Heat the olive oil in a large skillet and add the shredded Brussel sprouts. Cook for about 5 minutes, ensuring the Brussel sprouts keep their light green color. Do not to overcook.
  3. In a large mixing bowl add the cooked Brussel sprouts, pear, cranberries, and pecans and toss with the apple cider vinaigrette.
  4. Enjoy!

Keywords: Fully Mediterranean, Mediterranean diet, salad recipes, summer salad recipes

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